INGREDIENTS

For the Cashew Crusted Chicken:
6 boneless, skinless chicken breast tenders
1 Tablespoon Pompeian Organic Robust Extra Virgin Olive Oil
1 egg
1/2 cup almond flour
1/2 cup finely chopped cashews
Salt and pepper

For the Dijon Vinaigrette:
1/3 cup Pompeian Organic Robust Extra Virgin Olive Oil
1/4 cup Dijon mustard
1 teaspoon honey
Salt and pepper to taste

For the Salad:
4 cups romaine lettuce or your preferred salad greens
1/2 cup cherry tomatoes cut in half
4 slices of bacon, cooked and chopped into pieces
1/4 cup thinly sliced red onions
1 small avocado
3 soft boiled eggs
Salt and pepper to taste
Chili flakes (optional)

PREPARATION FOR CASHEW CRUSTED CHICKEN

  1. Preheat oven to 425°F. In a shallow dish whisk the egg and Pompeian Organic Robust Extra Virgin Olive Oil. In a separate shallow dish, combine almond flour, cashews, salt and pepper. Dip each chicken tender in egg mixture and then dip into the flour mixture until evenly coated. Place chicken tenders on a baking sheet lined with parchment paper and drizzle with Pompeian Organic Robust Extra Virgin Olive Oil.
  2. Bake chicken tenders for about 20 minutes, flipping halfway through. The outside should be a golden brown color and internal temperature should reach 165 degrees.
  3. In one large bowl add romaine lettuce, tomatoes, bacon, red onions, sliced avocado, eggs and chicken tenders. Top with salt, pepper, chili flakes and Dijon vinaigrette. Serve and enjoy!

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